Vietnamese Market Cookbook by Tran, Van -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Introduction Chapter 1: Sweetness & Happiness

Everyday Cooking (An Com) Shrimp and Vegetable Marrow Squash Soup Asparagus and Crabmeat Soup Artichoke and Pork Ribs Soup Chicken, Cauliflower, and Spring Onion Soup Pumpkin Braised with Coconut Egg-glazed Eggplant Fritters Caramelized Braised Pork Belly Beef au Vin (Bo Sot Vang) Festive Cooking (An Qua) Imperial BBQ Pork Basic Vietnamese Baguette (Banh Mi) Imperial BBQ Pork Vietnamese Baguette (Banh Mi) Imperial BBQ Pork Noodle Salad (Bun Cha) Classic Beef Noodle Soup (Pho Bo) Classic Chicken Noodle Soup (Pho Ga) Stairway to Heaven Noodle Soup (Bun Thang) Social Cooking (An Choi) Shrimp Lollipops Crab Cakes Chinese Leaf Pork Dumplings Pomegranate and Pear Sweet Pudding Kumquat Jasmine Iced Tea Crème Caramel

Chapter 2: Sourness & Change

Everyday Cooking (An Com) Rhubarb and Okra Sweet and Sour Soup Sweet and Sour Ribs with Pineapple Sauce Temple Tofu Shrimp Tamarind Festive Cooking (An Qua) Sweet and Sour Tofu Noodle Soup Social Cooking (An Choi) Papaya Salad with Crispy Anchovies Beef Carpaccio with Red Onion and Herb Salad Shredded Chicken, Red Onion, and Herb Salad Red Cabbage and Bean Sprout Salad with Herbs Scrambled Egg with Tomato and Spring Onion

Chapter 3: Spiciness & Adventure

Everyday Cooking (An Com) Watercress, Clam, and Ginger Soup Spicy Root Vegetable Soup Tofu with Lemongrass and Chile Pan-Fried Pork Belly with Black Pepper and Spring Onion Shaking Beef with Black Pepper Wok-Fried Black Pepper Beef and Celery Beef Stewed with Ginger French Beans with Garlic Roast Chicken with Honey, Black Pepper, and Fish Sauce Claypot Chicken with Ginger Salmon with Ginger Caramel Festive Cooking (An Qua) Imperial Spicy Beef and Lemongrass Noodle Soup (Bun Bo Hue) Spicy Noodle Soup with Crabmeat and Shrimp (Banh Canh Cua) Social Cooking (An Choi) Clams with Fresh Chile and Lemongrass Chargrilled Rice Paper with Quail Egg, Spring Onion, and Chile Flakes Hot Ginger Tea

Chapter 4: Bitterness & Perspective

Everyday Cooking (An Com) Spinach and White Crabmeat Soup Eggs with Chives Shrimp and Pork with Bitter Melon Zucchini and Seared Sirloin Squid, Leek, and Pineapple Stir-Fry Stewed Chicken with Dates and Goji Berries Sea Bass Steamed with Beer Braised Eggplant Festive Cooking (An Qua) Duck Noodle Soup with Bamboo Social Cooking (An Choi) Grapefruit and Shrimp Salad Deep-Fried Calamari with Ale Vietnamese Coffee with Condensed Milk Vietnamese Yogurt

Chapter 5: Saltiness & Healing

Everyday Cooking (An Com) Chargrilled Salmon with Ginger, Black Pepper, and Fish Sauce Shoulder of Lamb with Vietnamese Miso Char-Grilled Sea Bass Asparagus and Sprouting Broccoli with Peanuts and Black Sesame Salt Festive Cooking (An Qua) Hanoi Shrimp Fritters (Banh Tom) Shrimp Summer Rolls Pork Spring Rolls (Pork Nem) Fish Spring Rolls (Fish Nem) Shrimp Summer Rolls in Sweetheart Cabbage Fish Q Vietnamese Baguette (Banh Mi) Social Cooking (An Choi) Chicory and Tofu Salad with Sesame, Soy, and Ginger Dressing Sea Bass Carpaccio Fresh Shrimp Steamed in Beer with Chile-Lime Dipping Sauce Baked Sweet Potato with Peanut Crème Fraîche Sweet Corn with Sesame Butter

Vietnamese Pantry Essentials

Master Recipes

Annatto Seed Oil Broth Beef Broth Chicken Broth Vegetable Broth Caramel Water Pickle Brine Red Onion Pickles Carrot and Daikon Pickles

Sauces

Dipping Sauce (Nuoc Cham) Garlic, Lime, and Chile Dipping Sauce Ginger and Dill Dipping Sauce Peanut Dipping Sauce Tamarind Sauce

Acknowledgments About the Authors Index